Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!

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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!

Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!

But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!

Here’s another cookie mix in a jar, Lemon Chip Cookie Mix. They are easy, inexpensive, and cute! It uses a box of cake mix and a topping. Takes 5 minutes to put together. You can spruce it up with a cute label with baking instructions, a bow and a cookie cutter, measuring spoons, or other baker’s tool. I like to use a cupcake liner to dress up the lid.

Ribbon colors and cupcake liners can be color or theme coordinated and can also be tailored to the occasion or holiday.

Supplies:

1 Quart Size Mason Jar

1 White Chocolate Morsels

1 Duncan Hines Lemon Supreme Cake Mix

1 Printed Instruction Tag

Ribbons, tag, and enhancements

Directions:

Fill jar slowly with cake mix. Pack powder down with the back of the spoon between adding mix, to get air out.

When all powder is in the jar pack it down so the top is even.

Fill jar to the top with White Chocolate Morsels. Then decorate jar as you like. You can place a cupcake liner over the lid then secure it with the ring.

Here’s another cookie mix in a jar, Triple Chocolate Cookie Mix. They are easy, inexpensive, and cute! It uses a box of cake mix and a topping. Takes 5 minutes to put together. You can spruce it up with a cute label with baking instructions, a bow and a cookie cutter, measuring spoons, or other baker’s tool. I like to use a cupcake liner to dress up the lid.

Ribbon colors and cupcake liners can be color or theme coordinated and can also be tailored to the occasion or holiday.

Supplies:

1 Quart Size Mason Jar

1 Semi-Sweet Chocolate Morsels

1 White Chocolate Morsels

1 Duncan Hines Devil’s Food Cake Mix

1 Printed Instruction Tag

Ribbons, tag, and enhancements

Directions:

Fill jar slowly with cake mix. Pack powder down with the back of the spoon between adding mix, to get air out.

When all powder is in the jar pack it down so the top is even.

Fill jar with a layer of White Chocolate Morsels then fill to the top with a layer of Semi-Sweet Chocolate Morsels. Then decorate jar as you like. You can place a cupcake liner over the lid then secure it with the ring.

I recently started seeing pins of “Earthquake” Cakes on Pinterest. They looked yummy! I made me curious, what exactly is an “Earthquake” Cake?

I read descriptions about how delicious these cakes were and looked at recipes for various flavors. The “original” seems to be a chocolate cake with shredded coconut and chopped pecans, sort of like a German Chocolate cake without the icing. There was also a recipe for a pumpkin earthquake cake that I may try for Thanksgiving.

After looking at recipes and reading the raves people have posted about these cakes I gathered that the reason for the name is because the cake is made with a cream cheese concoction that will seep into the cake batter as it bakes. This is what gives the top surface an uneven churned look, sort of like the sidewalk upheaval after a fairly strong earthquake. This also results in the sweet gooey yumminess when you cut into the cake. The name could also be due to the fact that this cake is so good it will rock your world!

I decided I should make one of these cakes, it quite easy. But I didn’t want to make it using the recipes I found online, basically because my family does not like shredded coconut in anything, and think that pecans belong solely in their beloved Pecan Pie. The pumpkin flavored cake wasn’t going to work for me either, the only one who likes anything pumpkin is my younger daughter and she lives in another state. Besides, I was hungry for something with bananas and chocolate!

To make a long story short I made up my own version of the Earthquake cake. It’s very simple to make using Duncan Hines Supreme Banana cake mix. Instead of water I use sour cream for a moist rich cake. The cream cheese mixture that’s layered on the cake batter seeps into the batter during baking resulting in a cake with a sweet gooey center that is oh so good!

8. Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.

9. Sprinkle chocolate chips over all.

10. Bake for 50 minutes. Don’t over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.

Serve warm or cold, it’s delicious either way. My son loves it with a scoop of vanilla ice cream!

Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.

Sprinkle chocolate chips over all.

Bake for 50 minutes. Don't over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.

Serve warm or cold, it's delicious either way. My son loves it with a scoop of vanilla ice cream!

Always popular are these White Chocolate Macadamia Nut Cookies! White Chocolate + Mac Nuts, what’s not to love? They are a bit pricey to make, mac nuts are a bit expensive. Use the bagged nuts usually found in the baking aisle instead of the canned nuts they sell for snacking. The ones made for baking aren’t salted and work better for this recipe.

These cookies are excellent for cookie buffets and exchanges. They freeze and pack very well.

Ingredients:e

2 1/4cupsall-purpose flour

1 teaspoonbaking soda

1/4teaspoonsalt

1 cuplight brown sugar, firmly packed

1/2cup sugar

1 cup softened butter

2 largeeggs

2 teaspoonsvanilla extract

1 cupcoarsely chopped macadamia nuts

1 1/2cupswhite chocolate chips

Directions:

Preheat oven to 350°F.

In medium bowl combine flour, soda and salt. Mix well, set aside

In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.

Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.

Drop by rounded spoonfuls or with a 1 oz. scoop onto parchment covered cookie sheet. Bake for 10-12 minutes or until ed

In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.

Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.